Cilantro-Lime Jalapeno Chicken Salad

For anyone who loves a killer chicken salad recipe, the fresh taste of cilantro, ripe avocados, a hint of spice, refreshing summery recipes, or just a really good sandwich, this recipe is for you.  Well, ok that covers just about everyone.  But I’m pretty sure it’s safe to say everyone will love this chicken salad whether it’s enjoyed in the middle of two crispy slices of bread or scooped out of the center of a creamy avocado. 

I posted this recipe last year along with a pasta recipe I wrote about, but I decided it needed a post of its own – a platform to showcase the vibrant green colors that match the beautifully merged flavors that will leave your senses speechless.    It’s literally that good.

 

  Cilantro-Lime Jalapeno Chicken Salad

  • 3 large chicken breasts
  • poaching liquid (chicken stock, water, carrots, celery, onion, thyme, bay leaf, peppercorns)
  • 1 jalapeño diced (with seeds scraped out)
  • 4 Tbs cilantro coarsely chopped
  • 1 lime, juiced
  • 1/4 red onion diced fine
  • 1/3 cup mayo (plus a little more if needed)
  • 1 Tbs Dijon mustard
  • 1 tsp cumin
  • salt and pepper
  • 2 ripe avocados (or for a sandwich good French or Italian bread)

Season chicken with salt and pepper and *poach. Remove chicken from liquid and shred with a fork. 

Once chicken has cooled add mayo, Dijon, cumin, lime juice, salt and pepper and incorporate.  Add more mayo and lime if necessary.  Mix in red onion, jalapeño and cilantro. Cool in fridge for several hours to let flavors merge and serve with avocado or for a sandwich on French bread with a slice of provolone.

*To Poach – In a medium pot add chicken breasts to the poaching liquid.  The chicken should be completely immersed.  Bring to a boil and then immediately reduce heat and partially cover.  Reduce heat to a simmer for 10 minutes (be sure to just simmer and not boil….and no longer than 10 minutes since you don’t want the chicken to turn “rubbery”).  Remove from heat and let chicken remain in the liquid for about 15 minutes.   Reserve the liquid for future use.

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37 Comments

Filed under All Posts, Appetizers and the likes, Healthy Options, Recipes - Chicken, Sandwich Craft, Scrumpdidily Salads, Seasonal - Summer, Side Dishes

37 responses to “Cilantro-Lime Jalapeno Chicken Salad

  1. Chicken + avo + coriander (cilantro) + onion = perfection
    Have a happy day.
    🙂 Mandy

    • Maggie!

      this recipe is AMAZING!! Also, your instructions on poaching chicken is flawless! My poached chicken turns out perfectly every time now!

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  3. Christine Staiduhar

    Cannot wait to try this!

  4. That looks great! I saw it on Pinterest and had to check out the recipe. I’m sure cilantro goes well in chicken salad.

  5. claudia

    Just tried this tonight and it was delish! Thanks!

  6. this looks absolutely amazing. i cannot WAIT to try it!!!

  7. This came out great! I also added shredded carrots to mine. Thank you!

  8. Peggy greenwel

    How much water and chickenstock in poaching liquid. What herbs?

    • Hi Peggy — I generally use a couple springs of thyme and a bay leaf. I put 50/50 water and chicken stock and fill up the pot just enough to immerse the chicken completely.

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  10. we had this for dinner tonight, and it was an amazing combo! made a few variations, had no mayo so used sour cream, used the jalapeño in the poaching liquid instead (have small kids and it would’ve been too hot) and no cilantro (hubby’s a hater :() but we all LOVED it. The cumin flavor was so nice with the dijon. Thank you for sharing!

  11. Marie

    Saw this pinned on Pinterest…and it did not disappoint! Yummy! I made mine with greek lowfat yogurt instead of mayo and loved it!

  12. LH

    this was really good I cooked my chicken in a crockpot on high 4 hrs to shred it. Too much cumin for me and I like cumin so I added a bit more of everything else to balance out the flavor.

  13. stephanie

    Do you have nutrition info? Am I just missing it here?

  14. Patricia

    what exactly is poaching? I read up on it and it sounds like you basically boiling it in water….so when you say add poach liquid eBay exactly do you mean? sorry but I’ve never heard this term before haha! 😂 but the recipe sounds delish and I want to make it tonight

    • Patricia

      oops not eBay I meant what haha! 😂

    • Hi Patricia,
      Yes, poaching is essentially just cooking the chicken in a simmering liquid. You can cook the chicken however you’d like and then shred it — I just prefer this method when I make chicken salads. Check the ingredients listing for the specifics of the poaching liquid, put all of those ingredients into a pot with the chicken (enough so that the chicken is completely covered) and following the instructions at the bottom that reads *To Poach. Let me know if you have any other questions!

  15. Tepka

    also very delicious in a lettuce wrap!!! 🙂

  16. I made this with crab claw meat and stuffed avocado, fantastic!!!

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  18. Pam

    How many Weight Watchers pointsplus?

  19. Marti

    Gonna try this for my all girl lunch!

  20. We gonna try it… It looks healty 🙂

  21. jenni

    looks amazing

  22. Barb

    Your recipes look great

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  24. Christina

    I made this using rotisserie chicken, plain greek yogurt and added minced red pepper and some canned roasted green chiles. Soooo good! Making again this weekend to pack in my lunches for the week.

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  26. jill

    i just made this and LOVE it! So flavorful! I want to keep eating more 🙂 Thanks for sharing!

  27. Just made this recipe. It is divine. Absolutely, deliciously, fabulously divine.

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